Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Creamed Spinach

Morton's Steakhouse Recipe

Serves 6-8

1/4 cup unsalted butter
3/4 cup minced yellow onion
1 1/4 tablespoons minced garlic
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
3/4 teaspoon freshly grated nutmeg
1/4 cup all purpose flour
3 1/2 cups half and half
2 1/4 pounds chopped frozen spinach, thawed and squeezed dry
1/3 cup freshly grated Parmesan cheese

In large saucepan, melt butter over medium-low heat. Add onion and garlic; saute for about 10 minutes, or until onion is translucent. Stir in salt, pepper and nutmeg.  Sprinkle flour over onion and cook over low heat, stirring with wooden spoon, about 4 minutes or until there is a nutty aroma. Add half and half and cook over medium-low heat, whisking occasionally, until hot. Raise heat to medium-high and bring to boil. Whisk continuously 6 to 8 minutes, or until mixture thickens. 
Remove pan from heat. Using handheld immersion blender, blend sauce for 1 to 2 minutes or until smooth. Stir in spinach until well-mixed and heated through. Just before serving, set over medium heat, add Parmesan and stir until well-mixed and heated through.

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